Bean soup with edible crab

Boil, cool slowly and peel the crabs. You can also use frozen crabs.

Roast the vegetables and spices, except dill and paprika, lightly in olive oil, add the vegetable stock and boil for app. 5 min. Add the beans and heat it up. Blend it into an emulsified soup, filter if necessary. Top the soup with the crabmeat, dill and paprika.